This easy Slow Cooker Aloo Bhaji is a simple and flavorful vegetarian dish perfect for a quick meal. With tender potatoes, aromatic spices, and a touch of ghee, it’s a comforting and nutritious option. You can easily adjust the heat with green chillies and serve it with a squeeze of lemon for extra freshness.

Recipe Ingredients

• 40 g (1½ oz) ghee
• 1 kg (2 lb 4 oz) Desiree (or other all-purpose) potatoes, peeled and cut into 2.5 cm (1 inch) chunks
• 2 brown onions, finely chopped
• 1–2 long green chillies, finely chopped
• 2 teaspoons finely chopped fresh ginger
• ½ teaspoon mustard seeds
• ½ teaspoon ground turmeric
• ½ teaspoon cumin seeds
• 1 teaspoon sea salt
• 2 tablespoons chopped coriander (cilantro) leaves, to garnish
• Lemon wedges, to serve

How To Make Slow Cooker Aloo Bhaji

1. Heat ghee and cook potatoes and onions: Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium-high heat. Add the potato and onion and cook, stirring, for 3–4 minutes until the onion starts to soften.
2. Add spices and cook further: Stir in the chilli, ginger, spices, and salt and cook for a further 2–3 minutes until the potato is golden.
3. Transfer to slow cooker: Return the insert pan to the slow cooker (if using), or transfer the mixture to a slow cooker. Sprinkle 2 tablespoons of water over the mixture, then cover and cook on high for 1 hour, or until the potato is tender.
4. Garnish and serve: Garnish with the coriander and serve with lemon wedges.

Recipe Tips

• Use waxy potatoes for best texture: Desiree potatoes work well, but you can also use other waxy potatoes for a firmer texture that holds up well in the slow cooker.
• Adjust spice levels: If you prefer less heat, use only 1 green chilli or remove the seeds before adding them to the dish.
• Add water gradually: Start with 2 tablespoons of water to avoid too much moisture, and add a little more if needed while cooking to prevent the potatoes from sticking.
• Stir halfway through cooking: Give the mixture a gentle stir halfway through the cooking time to ensure even cooking and prevent sticking at the bottom.
• Garnish for freshness: Fresh coriander adds a burst of flavor, so don’t skip it—sprinkle it just before serving for the best taste.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Sweet and Sour Soybeans
• Acorn Squash Stuffed With Cranberry-pecan Rice In Slow Cooker
• Spice-rubbed Spaghetti Squash In Slow Cooker

Slow Cooker Aloo Bhaji

Recipe by Shili MohamedCourse: DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

216

kcal

This easy Slow Cooker Aloo Bhaji is a simple and flavorful vegetarian dish perfect for a quick meal. With tender potatoes, aromatic spices, and a touch of ghee, it’s a comforting and nutritious option. You can easily adjust the heat with green chillies and serve it with a squeeze of lemon for extra freshness.

Ingredients

• 40 g (1½ oz) ghee

• 1 kg (2 lb 4 oz) Desiree (or other all-purpose) potatoes, peeled and cut into 2.5 cm (1 inch) chunks

• 2 brown onions, finely chopped

• 1–2 long green chillies, finely chopped

• 2 teaspoons finely chopped fresh ginger

• ½ teaspoon mustard seeds

• ½ teaspoon ground turmeric

• ½ teaspoon cumin seeds

• 1 teaspoon sea salt

• 2 tablespoons chopped coriander (cilantro) leaves, to garnish

• Lemon wedges, to serve

Directions

• Heat ghee and cook potatoes and onions: Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium-high heat. Add the potato and onion and cook, stirring, for 3–4 minutes until the onion starts to soften.
• Add spices and cook further: Stir in the chilli, ginger, spices, and salt and cook for a further 2–3 minutes until the potato is golden.
• Transfer to slow cooker: Return the insert pan to the slow cooker (if using), or transfer the mixture to a slow cooker. Sprinkle 2 tablespoons of water over the mixture, then cover and cook on high for 1 hour, or until the potato is tender.
• Garnish and serve: Garnish with the coriander and serve with lemon wedges.

Notes

• Use waxy potatoes for best texture: Desiree potatoes work well, but you can also use other waxy potatoes for a firmer texture that holds up well in the slow cooker.
• Adjust spice levels: If you prefer less heat, use only 1 green chilli or remove the seeds before adding them to the dish.
• Add water gradually: Start with 2 tablespoons of water to avoid too much moisture, and add a little more if needed while cooking to prevent the potatoes from sticking.
• Stir halfway through cooking: Give the mixture a gentle stir halfway through the cooking time to ensure even cooking and prevent sticking at the bottom.
• Garnish for freshness: Fresh coriander adds a burst of flavor, so don’t skip it—sprinkle it just before serving for the best taste.